East Indian Fish Curry
I have never tried a fish curry before until today. It was delicious. We used roasted chili curry to add some spiciness, and served it with rice that soaked up all the yummy sauce. Definitely recommend this recipe to anyone who likes a good Indian dish.
Yield
8 servingsPrep
5 minCook
35 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
halibut fillets
|
*
|
| ½ | cup |
vegetable oil
|
|
| 4 | each |
onions
chopped |
|
| 3 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
paprika
|
|
| 1 ½ | teaspoons |
salt
or to taste |
|
| 1 | teaspoon |
black pepper
freshly ground, or to taste |
|
| ¾ | cup |
tomato purée (passata)
|
|
| 3 ½ | cups |
water
hot |
|
| ½ | cup |
peanuts
shelled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
halibut fillets
|
*
|
| 118 | ml |
vegetable oil
|
|
| 4 | each |
onions
chopped |
|
| 45 | ml |
curry powder
|
|
| 5 | ml |
paprika
|
|
| 7.5 | ml |
salt
or to taste |
|
| 5 | ml |
black pepper
freshly ground, or to taste |
|
| 177 | ml |
tomato purée (passata)
|
|
| 828 | ml |
water
hot |
|
| 118 | ml |
peanuts
shelled, chopped |
|
Directions
Wash fist, pat dry and cut into bite size pieces.
In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and sauté until lightly browned.
Add tomato purée and reduce liquid until almost dry, stirring constantly to prevent burning.
Add water, reduce heat and simmer for 20 minutes.
Add fish and cook slowly for 15 minutes; do not stir after adding fish.
Sprinkle with peanuts and serve.
